Source: Originally published as Patriotic Trifle in Simple & Delicious July/August 2007, p15

Recipe type: Seasonal

Prep time: 30 mins

Total time: 30 mins

Serves: 16-24

Ingredients

1 package (3 ounces) berry blue gelatin

1 package (3 ounces) strawberry gelatin

2 cups boiling water

1 cup cold water

2 cups cold milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1 carton (8 ounces) frozen whipped topping, thawed, divided

1 pint fresh blueberries

1 quart fresh strawberries, quartered

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Instructions

In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir ½ cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.

Set aside ¼ cup blueberries and ½ cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.